Mayonnaise at Home
Updated: 4 days ago
Believe the masses when they say homemade mayonnaise is better than shop bought. They are correct.
Follow my video tutorial in real time to see what the process of mayonnaise emulsion looks like. You just need 3 ingredients and an immersion blender, and I'll talk you through the basics of how it works. Plus, I'll give you some ideas for flavours so your homemade mayo can accompany every meal you make!
So easily customisable, you can add almost anything you want to flavour it. Like; garlic, chilli, paprika, pepper, mustard, lemon, tomato...
Yields approximately 300g mayonnaise, stores in the fridge.
Watch my video to see a brief and basic explanation of the science behind it and why it works, as well as a visual unedited clip of the process.
Linked products:
Immersion stick blender - https://link.amazon/B09TV7IHK
Soup Tupperware - https://link.amazon/B05oT9f25
Stainless Steel bowls - https://link.amazon/B0bMWh6E4
Electric whisk - https://link.amazon/B05FGUxfS
Spatula set - https://link.amazon/B0ignKpzp
Tripod - https://link.amazon/B07t9Q6Dm
1
Oil
Use a neutral flavoured oil, like sunflower or avocado. Anything with a strong taste, like olive oil, will ruin the taste of your sauce!
2
Flavour ideas! Try adding some of the below to your mayo (not at once!)
1 garlic clove
2 roasted garlic cloves
1 tsp ground pepper
1 tbsp dijon mustard
2 tsp paprika
1 tbsp tomato puree
1 tsp lemon juice
1/2 tsp chili powder
3
Storing
Leave in an airtight container in the fridge, and it'll last up to 10 days
Notes
1
Put your egg, vinegar (and any other ingredients you want to add for flavour, see notes), in a jar or pot that's slightly bigger than your blender.
2
Give these ingredients a quick blend, breaking up the ingredients.
3
Leave the stick of the blender resting at the bottom of the container, and slowly pour in your oil. You can let it drizzle down the side of the pot, or down the stick. The aim is to do this slowly, so that the oil doesn't break up the egg mixture, and stays resting above it.
4
Turn your blender on the lowest setting, keeping it resting at the bottom. You should start to see the emulsification process taking place, coming through from underneath the blender. It'll look thicker and paler than the rest of the pot.
5
Slowly work your way up the container, making sure everything below it has emulsified before you proceed. You might want to go in a spiral/helix motion.
6
Give it another quick up and down motion to make sure everything has been blended, and you're good to go!
Due to this process, your mayo might feel a bit warm to the touch, so feel free to pop it in the fridge until you're ready to use it.
Instructions
1 egg
240g neutral oil
12g white wine vinegar
Basic Mayonnaise
Mayonnaise at Home
Anna
Follow my video tutorial in real time to see what the process of mayonnaise emulsion looks like. You just need 3 ingredients and an immersion blender, and I'll talk you through the basics of how it works. Plus, I'll give you some ideas for flavours so your homemade mayo can accompany every meal you make!
Believe the masses when they say homemade mayo is better than shop bought. They are correct.
So easily customisable, you can add almost anything you want to flavour it. Like; garlic, chilli, paprika, pepper, mustard, lemon, tomato...
Yields approximately 300g mayonnaise, stores in the fridge.
This recipe was developed in grams. For the most accurate results, select the "Metric" toggle and use a kitchen scale.
Servings :
300g
Calories:
Prep Time
5 min
Cooking Time
0
Rest Time
0
Total Time
5
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